Abat(s): organ meat(s). Abati(s): giblet(s) of poultry or game fowl. Abondance



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Kataifi (also kataif): thin strands of vermicelli-like dough, used in Green and Middle Eastern pastries and in some modern French preparations

Kaki: persimmon.

Kari: variant spelling of cary.

Kiev: deep-fried breast of chicken stuffed with herb and garlic butter.

Kir: an aperitif made with crème de cassis (black currant liqueur) and most commonly dry white wine, but sometimes red wine.

Kir royal: a Kir made with Champagne.

Kirsch: eau-de-vie of wild black cherries.

Knepfla: Alsatian dumpling, sometimes fried.

Kougelhoph, hougelhof, kouglof, kugelhoph: sweet crown-shaped yeast cake, with almonds and raisins; specialty of Alsace.

Kouigh-amann: sweet, buttery pastry from Brittany.

Kummel: caraway seed liqueur

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Lactaire: the edible lactaire pallidus mushroom, also called sanguine. Apricot-colored, with red, blood colored juices when raw.

Laguiole: Cantal cheese from the area around the village of Laguiole, in southern Auvergne, still made in rustic huts.

Lait: milk.

demi-écremé: semi-skimmed milk.

écremé: skimmed milk.

entier: whole milk.

ribot: from Brittany, buttermilk, served with crêpes.

stérilizé: milk heated to a higher temperature than pasteurized milk, so that it stays fresh for several weeks.

Laitance: soft roe (often of herring), or eggs.

Laitier: made of or with milk; also denotes a commercially made product as opposed to fermier, meaning farm made.

Laitue: lettuce.

Lamelle: very thin strip.

Lamproie (à la bordelaise): lamprey eel, ocean fish that swim into rivers along the Atlantic in springtime (hearty stew of lamprey eel and leeks in red wine).

Lançon: tiny fish, served fried.

Landaise, à la: from the Landes in southwestern France; classically a garnish of garlic, pine nuts, and goose fat.

Langouste: clawless spiny lobster or rock lobster; sometimes called crawfish, and mistakenly crayfish.

Langoustine: clawed crustacean, smaller than either homard or langouste, with very delicate meat. Known in British waters as Dublin Bay prawn.

Langres: supple, tangy cylindrical cow's-milk cheese with a rust-colored rind; named for village in Champagne.

Langue (de chat): tongue (cat's tongue; thin, narrow, delicate cookie often served with sherbet or ice).

Languedocienne: garnish, usually of tomatoes, eggplant, and wild cèpe mushrooms.

Lapereau: young rabhit.

Lapin: rabbit.

Lapin de garenne: wild rabbit.

Lard: bacon.

Larder: to thread meat, fish, or liver with strips of fat for added moisture.

Lardon: cube of bacon.

Larme: teardrop; a very small portion of liquid.

Laurier: bay laurel or bay leaf.

Lavaret: lake fish of the Savoie, similar to salmon.

Léger (légère): light.

Légume: vegetable.

Lentilles (de Puy): lentils (prized green lentils from the village of Puy in the Auvergne).

Lieu jaune: green pollack, in the cod family a pleasant, inexpensive small yellow fish; often sold under name colin; found in the Atlantic.

Lieu noir: pollack, also called black cod; in the cod family a pleasant, inexpensive fish found in the English Channel and the Atlantic.

Lièvre (à la royale): hare (cooked with red wine, shallots, onions, and cinnamon, then rolled and stuffed with foie gras and truffles).

Limaces à la suçarelle: snails cooked with onions, garlic, tomatoes, and sausage; specialty of Provence.

Limaçon: land snail.

Limande: lemon sole, also called dab or sand dab, not as firm or prized as sole, found in the English Channel, the Atlantic, and, rarely, in the Mediterranean.

Lingot: type of kidney-shaped dry white bean.

Lisette: small maquereau, or mackerel.

Livarot: village in Normandy that gives its name to an elastic and pungent thick disc of cow's-milk cheese with reddish golden stripes around the edge.

Lotte: monkfish or angler fish, a large firm-fleshed ocean fish.

Lotte de rivière (or de lac): fine-fleshed river (or lake) fish, prized for its large and flavorful liver. Not related to the ocean fish lotte, or monkfish.

Lou magret: breast of fattened duck.

Loup de mer: wolf fish or ocean catfish; name for sea bass in the Mediterranean.

Louvine: Basque name for striped bass, fished in the Bay of Gascony.

Lucullus: a classic, elaborate garnish of truffles cooked in Madeira and stuffed with chicken forcemeat.

Lumas: name for land snail in the Poitou-Charentes region along the Atlantic coast.

Luzienne, à la: prepared in the manner popular in Saint-Jean-de-Luz, a Basque fishing port.

Lyonnaise, à la: in the style of Lyon; often garnished with onions.

M


Macaron: macaroon, small cookie of almonds, egg whites, and sugar.

Macaronade: a rich blend of wild and domestic mushrooms and chunks of foie gras, smothered in fresh pasta; specialty of the southwest. Also, macaroni with mushrooms, bacon, white wine, and Parmesan cheese; an accompaniment to a beef stew, or daube; specialty of Provence.

Macédoine: diced mixed fruit or vegetables.

Mâche: dark small-leafed salad green known as lamb's lettuce or corn salad. Also called doucette.

Mâchon: early morning snack of sausage, wine, cheese, and bread; also, the café that offers the snack; particular to Lyon.

Macis: mace, the spice.

Madeleine (de Commercy): small scalloped-shaped tea cake made famous by Marcel Proust; (the town in the Lorraine where the tea cakes are commercialized).

Madère: Madeira.

Madrilène, à la: in the style of Madrid; with tomatoes. Classically a garnish of peeled chopped tomatoes for consommé.

Magret de canard (or d'oie): breast of fattened duck (or goose).

Maigre: thin, non-fatty

Maïs: corn.

Maison, de la: of the house, or restaurant.

Maître d'hôtel: headwaiter. Also, sauce of butter, parsley and lemon.

Maltaise: orange-flavored hollandaise sauce.

Malvoisie, vinaigre de: vinegar made from the malvasia grape, used for the sweet, heavy Malmsey wine.

Mandarine: tangerine.

Mange-tout: eat it all; a podless green runner bean; a sweet pea; a snow pea. Also, a variety of apple.

Mangue: mango.

Manière, de: in the style of.

Maquereau: mackerel; lisette is a small mackerel.

Mara de Bois: small fragrant strawberry, like a cross between a domestic and wild strawberry.

Maraîchèr(e) (à la): market gardener or truck farmer (market-garden style; usually refers to a dish or salad that includes various greens).

Marbré: striped sea bream, Mediterranean fish that is excellent grilled.

Marc: eau-de-vie distilled from pressed grape skins and seeds or other fruits.

Marcassin: young boar. At one year, a wild boar will weight 40 kg, a domesticated boar 120 kg.

Marchand de vin: wine merchant. Also, sauce made with red wine, meat stock, and chopped shallots.

Marée la: literally the tide; usually used to indicate seafood that is fresh.

Marennes: flat-shelled green-tinged plate oyster. Also the French coastal village where flat-shelled oysters are raised.

Marinade: seasoned liquid in which food, usually meat, is soaked for several hours. The liquid seasons and tenderizes at the same time.

Mariné: marinated.

Marjolaine: marjoram. Also, multilayered chocolate and nut cake.

Marmelade: traditionally a thick purée of fruit, or sweet stewed fruit; today purée of vegetable, or stewed vegetables.

Marmite: small covered pot; also a dish cooked in a small casserole.

Maroilles: village in the north that gives its name to a strong-tasting, thick, square cow's-milk cheese with a pale brick-red rind.

Marquise (au chocolat): mousse-like (chocolate) cake.

Marion (glacé): large (candied) chestnut.

Matelote (d'anguilles): freshwater fish (or eel) stew.

Matignon: a garnish of mixed stewed vegetables.

Mauviette: wild meadow lark or skylark.

Médaillon: round piece or slice, usually of fish or meat.

Mélange: mixture or blend.

Méli-mélo: an assortment of fish and/or seafood.

Melon de Cavaillon: small canteloupe-like melon from Cavaillon, a town in Provence known for its wholesale produce market.

Ménagère, à la: in the style of the housewife; usually a simple preparation including onions, potatoes, and carrots.

Mendiant, fruits du: traditional mixture of figs, almonds, hazelnuts, and raisins, whose colors suggest the robes of the mendicant friars it is named after.

Menthe: mint.

Merguez: small spicy sausage.

Merlan: whiting.

Merle: blackbird.

Merlu: hake, a member of the codfish family often sold improperly in Paris markets as colin; found in the English Channel, Atlantic, and Mediterranean.

Mérou: a large grouper, an excellent tropical or near-tropical fish, generally imported from North Africa but sometimes found in the Atlantic and Mediterranean.

Merveille: hot sugared doughnut.

Mesclum, mesclun: a mixture of at least seven multi-shaded salad greens from Provence.

Mets: dish or preparation.

Mets selon la saison: seasonal preparation; according to the season.

Méture: corn bread from the Basque region.

Meule: millstone; name for wheel of cheese in the Jura.

Meunière, à la: in the style of the miller's wife; refers to a fish that is seasoned, rolled in flour, fried in butter; and served with lemon, parsley and hot melted butter.

Meurette: in, or with, a red wine sauce. Also, a Burgundian fish stew.

Mi-cru: half raw.

Mi-cuit: half cooked.

Miche: a large round country-style loaf of bread. Also, Basque name for aniseed cake-like bread.

Mie: interior or crumb of the bread (see Pain de mie).

Miel: honey

Mignardise: see Petit-four.

Mignon de canard: see Dcmsiselle de canard.

Mignonette: small cubes, usually of beef. Also refers to coarsely ground black ot white pepper.

Mijoté(e) (plat): simmered (dish or preparation).

Mille-feuille: refers to puff pastry with many thin layers; usually a cream-filled rectangle of puff pastry, or a Napoleon.

Mimosa: garnish of chopped hard-cooked egg yolks.

Minute (à la): minute; something quickly grilled or fried in butter with lemon juice and parsley (prepared at the last minute).

Mique: generally a large breaded dumpling, poached and served with stews and meats; specialty of the Southwest.

Mirabeau: garnish of anchovies, pitted olives, tarragon, and anchovy butter.

Mirabelle: small sweet yellow plum. Also, colorless fruit brandy or eau-de-vie, made from yellow plums.

Mirepoix: cubes of carrots and onions or mixed vegetables, usually used in braising to boost the flavor of a meat dish.

Miroir: mirror; a dish that has a smooth glaze; currently a fruit mousse cake with a layer of fruit glaze on top.

Miroton (de): slice (of). Also, stew of meats flavored with onions.

Mitonnée: a simmered, soup-like dish.

Mode de, à la: in the style of.

Moëlle: beef bone marrow.

Mogette, mojette mougette: a kind of dried white bean from the Atlantic coast.

Moka: refers to Coffee; coffee-flavored dish.

Mollusque: mollusk.

Mont blanc: rich classic pastry of baked meringue, chestnut purée, and whipped cream.

Montagne, de la: from the mountains.

Montmorency: garnished with cherries; historically a village known for its cherries, now a suburb of Paris.

Morbier: supple cow's-milk cheese from the Jura; a thin sprinkling of ashes in the center gives it its distinctive black stripe and light smoky flavor.

Morceau: piece or small portion.

Morille: wild morel mushroom, dark brown and conical.

Mornay: classic cream sauce enriched with egg yolks and cheese.

Morue: salt cod; also currently used to mean fresh cod, which is cabillaud.

Morvandelle, jambon à la: in the style of the Morvan (ham in a piquant creamy sauce made with white wine, vinegar, juniper berries, shallots, and cream).

Morvandelle, râpée: grated potato mixed with eggs, cream, and cheese, baked until golden.

Mosaïque: mosaic; a presentation of mixed ingredients.

Mostèle: forkbeard mostelle; small Mediterranean fish of the cod family.

Mouclade: creamy mussel stew from the Poitou-Charentes on the Atlantic Coast, generally flavored with curry or saffron.

Moufflon: wild sheep.

Moule: mussel. Also a mold.

Moule de bouchot: small, highly prized cultivated mussel, raised on stakes driven into the sediment of shallow coastal beds.



Moule de Bouzigues: iodine-strong mussel from the village of Bouzigues, on the Mediterranean coast.

Moule d'Espagne: large, sharp-shelled mussel, often served raw as part of a seafood platter.

Moule de parques: Dutch cultivated mussel, usually raised in fattening beds or diverted ponds.

Moules marinière: mussels cooked in white wine with onions, shallots, butter, and herbs.

Moulin (à poivre): mill (peppermill); also used for oil and flour mills.

Mourone: Basque name for red bell pepper.

Mourtayrol, mourtaïrol: a pot-au-feu of boiled beef, chicken, ham, and vegetables, flavored with saffron and served over slices of bread; specialty of the Auvergne.

Mousse: light, airy mixture usually containing eggs and cream, either sweet or savory.

Mousseline: refers to ingredients that are usually lightened with whipped cream or egg whites, as in sauces, or with butter, as in brioche mousseline.

Mousseron: tiny, delicate, wild mushroom.

Moutarde (à l'ancienne, en graines): mustard (old-style, coarse-grained).

Mouton: mutton.

Muge: grey mullet.

Mulard: breed of duck common to the southwest, fattened for its delicate liver, for foie gras.

Mulet: the generic group of mullet, found in the English Channel, Atlantic, and Mediterranean.

Munster: village in Alsace that gives its name to a disc of soft, tangy cow's-milk cheese with a brick red rind and a penetrating aroma; the cheese is also sometimes cured with cumin seeds.

Mûre (de ronces): blackberry (bush).

Muscade: nutmeg.



Muscat de Hambourg: variety of popular purple table grape, grown in Provence.

Museau de porc (or de boeuf): vinegared pork (or beef) muzzle.

Myrtille: bilberry (bluish black European blueberry).

Mystère: truncated cone-shaped ice cream dessert. Also, dessert of cooked meringue with ice cream and chocolate cake.


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